Beef Bourguignon

Beef Bourguignon

  •  Use beef that has plenty of marrow.

    Use beef that has plenty of marrow.

  •  Roast the meat, you want those tasty brown flavors.

    Roast the meat, you want those tasty brown flavors.

  •  Pull the meat from the bones. Reserve.

    Pull the meat from the bones. Reserve.

  •  Make a beef stock by boiling the bones with their marrow. Reduce.

    Make a beef stock by boiling the bones with their marrow. Reduce.

  •  Cool the reduced stock (glaze) overnight. You will then be able to lift the solidified fat off

    Cool the reduced stock (glaze) overnight. You will then be able to lift the solidified fat off

  •  Boil the meat until tender in a mixture of wine and beef stock.

    Boil the meat until tender in a mixture of wine and beef stock.

  •  Assemble your favorite stew veggies.

    Assemble your favorite stew veggies.

  •  Add (the longest to cook first) to the liquid and boil.

    Add (the longest to cook first) to the liquid and boil.

  •  After cooking, reducing and thickening with flour, it is so thick you can serve over bread.

    After cooking, reducing and thickening with flour, it is so thick you can serve over bread.

While it takes days to cook and reduce everything, this famous dish is not really very hard to make. The most important trick is to be sure that you start with something like a shank of beef (osso bucco its the name for a veal shank). The key is to ensure there is plenty of marrow to boil down to nothing.

Click on the image to see the the step by step gallery.

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